Composition: Cabernet sauvignon 100%
Altitude of the vineyards: 250 m. S.L.
Method of plant and density: Guyot, 7.000 stocks per hectare
Yield per hectare: 20 HL
Vinification: fermentation in steel vats(controlled temperature between 24/27 degrees), on the skins for 12/16 days Maturation, 24 months in French barriques, second and third passage. Fining, at least 12 months in bottle
Tasting notes: a full bodied wine from Cabernet sauvignon in purity, as well as the Montechiaro released only in the best years. From the vineyards planted on iron-calcareous soils, is recognisable thanks to the intense and deep aromas of spices, and for the smoky taste, matched with the cherries, the black berries and the pennyroyal. Rich and persistent on the palate. Long lasting but at the same time pleasant to be drank in the first years of bottle.